Hazelnut Chocolate Filled Baked Donuts

These Hazelnut Chocolate Filled Baked Donuts are a total excuse to eat delicious hazelnut spread; especially this Nocciolata organic spread.

#Choctoberfest continues y’all!!! Are you following the hashtag throughout social media? If not, why not?? There are some amazing recipes posting for the next two weeks. This is definitely an event not to miss!! I suggest you catch up on your reading. I’ll wait.

See what I mean?? I know! I’m drooling, too. It’s just truly crazy with all the deliciousness that bloggers are sharing this week. I hope you’re pinning them for later, too. If not, then there’s a whole board for the chocolate goodness being shared this week. Make sure to follow up and show some love for these talented bloggers.

There’s some delicious homemade chocolate bark on my blog from yesterday. As in I MADE the chocolate. By HAND!

BOOM!! *mic drop*

How crazy is that?? And it’s oh so tasty, too. I highly recommend you trying to make your own with that delicious cacao butter. It made the chocolate suprisingly super smooth and creamy.

Today, I’m sharing something else that’s super smooth and creamy. It’s Nocciolata organic hazelnut spread. No. I didn’t make this. However, I did make some homemade baked donuts. Because in my head that’s the only way I could eat this delicious hazelnut spread without sitting down with a spoon and eating it straight out of the jar.

That’s, without a doubt, all I wanted to do when I first tasted this delicious Nocciolata spread. It has that *coughOTHERcough* spread beat hands down. And I’m not just saying that. Despite the popularity o the other spread, the flavor in this Nocciolata is killer. More chocolate and more hazelnut is throughout every bite I ate with my spoon. Yeah. I’m just gonna be real with y’all. LOL

I immediately wanted to make a baked donut that was sweet like brioche so I could fill it with this Nocciolata spread. The first draft was okay. Just not quite soft enough. Which was good for the pumpkin bread pudding I made with the fails. Those puppies soaked up that pumpkin custard-y goodness perfectly!

The second batch was perfectly sweet, and soft, and well, just the perfect vessel that allowed me to scarf large quantities of this amazing hazelnut spread while piping the creamy concoction into the donuts. I think some made it into the doughnuts but don’t quote me on that one. Yes yes. I know there’s photographic evidence. There are photos ya know!!

I planned on sharing this with you way earlier than now, but then I was accepted to participate in #Choctoberfest. Then, I thought it would be the perfect venue to introduce the world – at least MY blogging world – to this amazingly delicious Nocciolata spread. Oh and they have a killer honey, too! Stay tuned for that recipe.

Mmmmm. Don’t these make ya just drool? I’m drooling for sure. That sweet dough, the super creamy and rich chocolate hazelnut spread. It’s the perfect little package of delicious goodness that you can make for your family. Your family that LOVES hazelnut spread and faux-scuses to eat this straight up amazing Nocciolata chocolate spread.

And there ya have it y’all! In a word, these are amazing and simple baked donuts that you can easily fill with Nocciolata hazelnut spread, their honey, or a combination of both of them. Or you could fill the donut with the chocolate and then dip them in the honey for an ultimate donut experience. No…I haven’t done that. Why do you ask?

These Hazelnut Chocolate Filled Baked Donuts are a total excuse to eat delicious hazelnut spread; especially this Nocciolata organic spread.

Ingredients

1 cup warm milk

2 1/4 teaspoons yeast

4 large eggs, divided

4 tablespoons butter

4 -5 cups flour

1/2 cup sugar

1 teaspoon salt

Instructions

Combine the milk with the yeast in the bowl of a stand mixer and stir with whisk. Allow the yeast to bloom at least 5 minutes or until bubbly.

While the yeast blooms, prepare the remaining ingredients. Place two eggs and two egg yolks in a small mixing bowl with the butter and lightly beat to combine. Place 4 cups flour, sugar, and salt in a mixing bowl.

Once the yeast has bloomed, add the flour mixture and the egg mixture to the yeast mixture and stir with the paddle attachment until it starts to come together. Switch to the dough hook and continue on medium speed until the dough comes together and forms a ball. Beat on high 2 to 3 minutes.

Place on a flour surface and knead a few times to form a ball. Place the dough in a lightly greased bowl and set in a warm place to rise for an hour or until double.

Preheat oven to 375.

Punch the dough down and turn out onto a lightly floured work surface. Knead lightly 3 to 5 times and allow to rest 5 minutes. Roll the dough out to 1/2 Inch thick. If the dough gets too difficult to roll out, allow it to rest for 5 minutes before trying again.

Using a biscuit cutter (Or jar or jar lid or some other circular object) cut the donuts out and place on a baking sheet lined with a silpat mat (or parchment). Allow to raise 30 minutes before baking at 375 for 10 to 12 minutes or until lightly browned. Allow to cool before filling with chocolate hazelnut spread.